GYC-20 Puff Pastry Butter Processing Line

Margarine brief introduction: a plastic fat product made by mixing vegetable oil with some animal oil, water and seasoning to replace natural cream obtained from milk. Its appearance is bright light yellow, plastic solid, uniform and delicate texture, good flavor, no mildew and impurities. Its fat content is more than 75% - 80%, water content is 16% - 20%, salt content is less than 3%. At the same time, it can contain a small amount of emulsifier, vitamin, lactic acid and other additives. According to its shape, it can be divided into hard, soft, liquid and powder. According to its use, it can be divided into two kinds: household use and food industry use. The former is divided into meal use, bread spreading, cooking and ice cream making. The latter is divided into bread and pastry, pastry and pastry. The main difference is that the formula, the raw oil used and the requirements for upgrading are different. The main component of margarine is trans fatty acid, and the names of trans fatty acid are various, including artificial fat, artificial butter, margarine, edible hydrogenated oil, shortening, vegetable fat powder, etc. Many bakeries use the same concept of whipped cream.

Shortening/Puff pastry butter means that biscuits are processed with this kind of oil, which can make the products very crisp. Therefore, the grease with this property is called 'shortening'. It refers to the refined animal and vegetable oil, hydrogenated oil or the mixture of the above oils, which is quenched and kneaded. Shortening has processing properties such as plasticity and emulsification, which is not suitable for direct consumption, but for processing cakes, biscuits, bread or fried food, so it must have good processing performance.

Production process:

Including the measurement and blending of raw materials and accessories, emulsification, sterilization, rapid cooling kneading, packaging, ripening and other stages.

Measurement and blending

The feed oil enters the metering tank after being measured in a certain proportion. Oil soluble additives (emulsifiers, coloring agents, antioxidants, flavors, oil soluble vitamins, etc.) and hard materials (extremely hardened oil, etc.) are poured into the oil phase dissolving tank (which has been put in the right amount of oil ahead of time), and water soluble additives (salt, preservatives, milk, etc.) are poured into the water dissolving tank (which has been put in the right amount of water ahead of time), heated, dissolved and stirred evenly.

Emulsification

To process common w / O margarine, the oil in the emulsifying tank can be heated to 60 ℃, then the dissolved oil phase (oil phase additive) is added, and then the water phase (water phase additive) which is slightly higher than the oil temperature is added to form emulsion. The dispersion state of water in the oil fat has a great influence on the product. The results showed that the water droplets were too small (80-85% of the diameter was less than 1 μ m), the oil was heavy and the flavor was poor; the water droplets were too large (1% of the diameter was 30-40 μ m), the flavor was good, and it was easy to rot; the size of the water drops was moderate (95% in the diameter of 1-5 μ m, 4% in the 5-10 μ m, 1% in the 10-20 μ m, and about 100 million water drops in the 1 cm margarine), the flavor was good and the bacteria were difficult to reproduce.

Sterilization

The emulsion is pumped into the sterilizer by screw pump, and then sterilized by steam at 96 ℃ for 30 seconds, and then cooled by cooling water to return to 55-60 ℃.

Rapid cold kneading

The emulsion is fed into the quench cooler (unit a) by plunger pump or gear pump under a certain pressure. It is rapidly cooled by liquid ammonia or freon, and crystallizes rapidly in the crystallizing cylinder. The crystallites precipitated in the inner wall of the cylinder are scraped off by a fast rotating scraper. At this time, the temperature of the feed liquid has dropped below the melting point of the grease, forming a supercooled liquid. The supercooled liquid containing the crystal nucleus enters the kneader (unit B) and makes the crystal grow after a period of time. If the supercooled liquid is allowed to complete crystallization in a static state, a network structure of solid lipid crystallization will be formed, and its overall hardness is very large and there is no plasticity. In order to obtain a certain plastic product, the mechanical kneading of B unit must be carried out before the formation of the whole network structure, so as to break the original network structure, make it recrystallize, reduce the consistency and increase the plasticity. Unit B stirred and kneaded the materials violently and crystallized slowly. Due to crystallization heat (about 50kcal / kg) and friction heat generated by stirring, the temperature of material out of unit B has risen, making the crystal soft.

Packing

Margarine coming out of the kneading machine should be sent to the packaging machine immediately. Some products that need to be molded are packaged after molding machine. The packaged margarine is stored in the ripening room at 8-10 ℃ of melting point paper for 2-3 days to complete crystallization and form stable products.

Margarine/Shortening/Puff pastry butter making/production/processing/manufacturing machine/machinery/plant/equipment/production line/processing line

Processing capacity:

500KG/HOUR

1000KG/HOUR

2000KG/HOUR

3000KG/HOUR

Other capacity can be customized.

Equipment introduction:

This system is the production of margarine, shortening and other main equipment oil products, mainly by the rapid cooling system (unit A), hot water circulation system, kneading shaft system (unit C), configuration, emulsifying tank, tank filling machine, refrigeration system, pressure pump and other components, so as to achieve the purpose of oil production.

When the emulsion enters the unit A of the quench system, the material is frozen and crystallized. When the scraper is constantly stirred, it is fully kneaded to play a better homogenization effect. Under the operation of the A unit, the material formed a semisolid with a temperature of 12 C ~14 C and a pressure between 1.5Mpa~2.0Mpa. The oil semifinished products containing crystal nuclei enter the kneader and grow in the crystal for a period of time. If the semifinished oil is made in a static state, the crystalline structure of solid grease will be formed, with a large hardness and no plasticity. To get a certain plastic product, we must knead before forming the overall network structure, and break the net structure formed before, so that it can recrystallize, reduce the consistency and increase plasticity. The kneading machine stirred the semi finished oil fully and kneaded (adjustable speed 50~300rpm/min) and formed the crystallization slowly. Due to the crystallization heat generated by crystallization (about 50kcal/kg), the friction heat generated by stirring causes the material temperature of kneading machine to rise and make the crystal soft. The grease produced by this system is soft, delicate and bright in appearance, which is the best choice for making oil products.